INGREDIENTS

For the Filling

• 5 cups chopped eggplant
• 3½ cups chopped zucchini
• 1½ cups chopped, seeded plum tomato
• 1 cup chopped red bell pepper
• ½ cup chopped onion
• 2 garlic cloves, minced
• 2 tsp olive oil
• 3/4 tsp salt
• ¼ tsp pepper
• 2 Tbsp chopped fresh basil leaves
• 2 Tbsp chopped fresh parsley

Sauce

• 1 Tbsp cornstarch
• 1 Cup heavy cream
• 1 Tbsp All-purpose flour
• ½ cup grated asiago cheese
• 2 Tbsp softened mascarpone cheese
• Dash of ground nutmeg
• 2 Tbsp dry white wine
• 1/8 tsp salt
• 1/8 tsp pepper

Remaining Ingredient

• 8 basic crêpes

PREPARATION Serves 4

Preheat oven to 450°F.

To prepare filling, combine first 6 ingredients (through garlic) in a large bowl. Drizzle with oil, and sprinkle with salt and pepper; toss to coat. Spread vegetable mixture in an even layer on a jellyroll pan coated with olive oil.

Bake for 45 minutes or until vegetables are lightly browned, stirring every 15 minutes. Transfer vegetable mixture to a bowl; cool 2 minutes. Stir in basil and parsley.

Increase oven temperature to 500°F.

To prepare sauce, dissolve cornstarch in cold heavy cream; bring to a boil in a saucepan over medium-high heat. Cook 1 minute or until slightly thickened, stirring constantly with a whisk.